Mississippi Catfish Gumbo

Ingredients

• 6 catfish fillets
• Cooking spray
• 2 tbsp. Blackening Seasoning
• ¼ c. olive oil
• 4 celery hearts
• 1 medium onion
• 1 yellow bell pepper
• 1 clove garlic
• ¼ c. all-purpose flour
• 8 c. seafood stock or chicken broth
• 1 can Coca-Cola
• 1 can tomato paste
• ¼ c. dry white wine
• 2 tbsp. black coffee
• ¾ lb. fresh okra
• 1 package frozen okra
• 2 can mild Ro-Tel tomatoes
• Juice of 1 lemon
• 1 tbsp. Kitchen Bouquet sauce (see Note)
• 1 tbsp. balsamic vinegar
• 1 tbsp. Worcestershire sauce
• 6 dash Hot sauce
• 2 bay leaves
• .13 tsp. chopped fresh thyme
• 1 tbsp. Old Bay seasoning
• 1 tbsp. granulated garlic
• 1 tbsp. onion powder
• .13 tsp. Freshly ground pepper
• salt
• 2 tbsp. filé powder (see Note)
• 3 c. Cooked white rice

Directions

1. Preheat oven to 375 degrees F. Meanwhile, pat the catfish fillets with a paper towel to dry. Coat a baking sheet with cooking spray and set aside. Add Blackening Seasoning to a shallow bowl. Lightly dredge both sides of each fillet in the seasoning, then place on the prepared baking sheet. Bake fish until flaky, 30 minutes. Set aside to cool.
2. In an 8-quart stockpot over medium heat, heat the oil. Add celery, chopped onion, and bell pepper, and cook, stirring, until soft, about 10 minutes. Add the minced garlic and cook for 5 more minutes. Stirring constantly, add flour and cook roux until golden brown, about 7 minutes. Whisk in stock or broth, Coca-Cola, tomato paste, wine, and coffee until smooth, then bring to a low simmer for about 15 minutes. Add okra, tomatoes, lemon juice, Kitchen Bouquet sauce, vinegar, Worcestershire sauce, hot sauce, bay leaves, and thyme. Bring to a simmer for 15 more minutes. Add the Old Bay, granulated garlic, onion powder, freshly ground pepper, and salt to taste. Reduce heat to low and cook until thickened, 1 hour and 15 minutes.
3. Crumble the cooked catfish in small to medium pieces into the pot. Add filé powder and cook, at a low simmer, for 45 minutes. Remove the bay leaves. Season with salt to taste. Divide gumbo among 8 bowls, top each with about ⅓ cup rice, and garnish with a sprinkle more filé powder.
4. Source: countryliving.com